Tuesday, 27 January 2015

Asam Pedas Ikan Pari

Makes 4 servings

Ingredients to blend:

2 onions
3 cloves of garlic
1 tsp roasted shrimp paste/belacan

Other ingredients:

4 slices of ikan pari/stingray
4 tbsp of oil
½ a cup of chilli paste
1 tbsp of tamarind paste/asam jawa diluted in 1 cup of water, remove stones
2 lemongrass/serai, bruised
1 tsp of turmeric powder
1 handful of daun kesum
6 bamboo starfruit
4 ladies fingers
2 wild ginger buds (optional)
10 round baby aubergines (optional)
1 tsp of salt
1 handful of daun kesum


  1. Heat oil in a medium sized pot. Sautee the blended ingredients & cook till fragrant.
  2. Add the chilli paste & turmeric powder and cook till the oil separates.
  3. Pour in 4 cups of water. When the liquid starts to boil, put in the sliced stingray fish.
  4. Pour in the tamarind juice & season with salt.
  5. Put in the bamboo starfruit, ladies fingers, aubergines and wild ginger buds (if using).
  6. When the fish is cooked, put in the kesum leaves and serve.


mandy said...

This looks delicious thank you

Emma Faith said...

wow! I was not aware of this cooking method. I love the food at all difficult to handle temptation. Thank's for sharing.

Cooking with Marina Mustafa said...

My pleasure Emma. Hope you enjoyed your Asam Pedas!


authorMarina Mustafa. Author of ten cookbooks.

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